Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 357.2
  • Total Fat: 10.0 g
  • Cholesterol: 81.3 mg
  • Sodium: 753.2 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 8.6 g
  • Protein: 18.5 g

View full nutritional breakdown of Ricotta, Spinach and Sweet Potato Gnudi (Clean Eating Magazine) calories by ingredient
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Submitted by: CORETRAINER1

Introduction

This recipe makes 24 Gnudi at 75 calories each. Add 1 1/2 Tbsp marinara sauce per Gnudi and the calories increase to 90. A serving of 4 Gnudi and 1/3 cup sauce is about 350 calories. This recipe makes 24 Gnudi at 75 calories each. Add 1 1/2 Tbsp marinara sauce per Gnudi and the calories increase to 90. A serving of 4 Gnudi and 1/3 cup sauce is about 350 calories.
Number of Servings: 6

Ingredients

    1 large sweet potato, cooked and mashed (about 1 cup)
    2 large eggs
    1 cup low-fat ricotta cheese
    2/3 cup fresh shredded parmesan cheese
    2 tbsp chopped oregano leaves
    1/2 tsp freshly ground black pepper
    1/4 tsp plus pinch sea salt, divided
    1/4 tsp fresh grated or ground nutmeg
    1/3 cup frozen, thawed and drained chopped spinach (TIP: squeeze as much water as you can from spinach before using.)
    2 1/4 cups whole wheat flour
    2 1/4 cups all purpose flour
    2 cups marinara sauce or your favorite spaghetti sauce

Directions

In a large bowl, whisk eggs. Whisk in ricotta, parmesan, oregano, pepper, 1/4 tsp salt and nutmeg; whisk until smooth and fluffy, about 1 minute. Whisk in spinach until incorporated. Fold in 1 cup mashed potato. Sift 1/2 cup flour into bowl and gently fold in. (NOTE: mixture will be wet.)
Spread 2 cups flour in a 9 x 13 tray or dish, about 2 to 3 inches deep. Gently scoop ricotta mixture into 2 1/2 Tbsp balls; lightly roll each in your palms and drop into the flour, making a total of 24 balls. Toss flour over balls and pat each gently to coat. Arrange into rows on tray, ensuring balls don't touch. Sprinkle remaining 2 cups flour over balls. Cover and refrigerate for a minimum of 4 hours or overnight. (NOTE: resting Gnudi in flour creates a thin, pasta-like exterior as the flour binds with the moisture from the dumplings.)
Bring a large pot of water to a gentle boil; add remaining pinch salt. Carefully remove gnudi from flour, shaking off and discarding excess and place on a tray. Gently immerse half the balls into boiling water. (NOTE: The key to cooking gnudi is to not crowd the pot.) Cook for about 5 to 6 minutes, until balls float to the top. Remove with a slotted spoon and transfer to a large bowl. Repeat with remaining balls.
While Gnudi are cooking, heat marinara in a medium pot over medium heat until it bubbles. Reduce heat to low, cover and keep warm. Add gnudi to a large serving bowl and gently coat in sauce.

Serving Size: 6 servings, 4 Gnudi each

Number of Servings: 6

Recipe submitted by SparkPeople user CORETRAINER1.





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